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Delia Smith Delia traps

One of the latest sensations in England has been the return of Delia Smith. Delia is the matriarch of all television superchefs: before Jamie, Nigella, Ramsay and Rhodes, there she was, back in the eighties, teaching a whole generation of British cooking. His personal style is the no nonsense : teach conscientiously, no frills, how to prepare simple dishes .

had a fairly modest origins. He finished high school without obtaining a diploma, after which he began working in London as a hairdresser. Inconsequential jobs was followed until he began working in a restaurant as a cleaner first and then as a waitress. Then began to frequent the reading room of the British Museum, where he studied recipes and their interest in the kitchen.

filed by chance contact with a literary agent who got him a job in food column in the Daily Mirror, with which viceeditor married soon after. In 1971 he published his first book appeared two years later starred its first program on television. It was however the back of the BBC program Cookery Course, that which made her one of the most famous of the country. At the end of the 90 consolidated his stardom with the program Delia's How to Cook , whose books sold millions accompanying copies. Delia retired from television in 2003, after which its most prominent public work was the support given to the Norwich football club, which owns a majority stake.

such withdrawal has turned out not to be definitive, and Delia has returned to Olympus meteoric popularity with a new BBC program that began airing last week. And not without controversy: his new book, How to cheat at cooking (the same name as the first published, and it takes weeks in bookstores selling like hotcakes) has raised quite a stir. The British palate, at least outwardly, has evolved considerably since those days in which Delia taught viewers how to cook an egg. Now people are familiar with olive oil, organic products, feta cheese and balsamic vinegar. Delia's new book, perhaps as a reaction to excesses of culinary snobbery, offers cooking shortcuts such as using canned beef or frozen mashed potatoes. This has shocked many people, and some commentators have accused of wanting to sabotage the newborn like the British for good food proposing a return to pre-fabricated foods.

not appear that these criticisms will make much of a dent in the enormous popularity of someone who already has secured his place in the history of British popular culture of the twentieth century. As has happened in the past, the new TV series and the publication of his book have brought to surface again Delia effect: sales of products and utensils recommended she have soared across the country.

More information: Delia
Smith on How to Cheat on Cooking (Telegraph)
First, take your frozen mash (The Guardian)
official website of Delia Smith